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Clam Chowder Ingredients and Tools:
For full measurements, see the recipe card below, you will need:
- Chopped Clams – Fresh or canned both work well. We use leftover clams from a Clam Boil.
- Clam Juice – Fresh or bottled both works well. We generally reserve the drippings from a clam boil which we freeze for later.
- Potatoes – Russets or Yukon Gold potatoes work well for boiling.
- Onion – Sweet Vidalia or Spanish yellow.
- Butter – Salted or unsalted both are fine.
- Flour – I use all-purpose flour but a gluten-free flour or cornstarch would also be fine as the thickener.
- Salt & Pepper – to taste to season the soup base.
- Oyster Crackers – optional
- Parsley – Freshly chopped Italian flat-leaf parsley is my favorite.
- Dutch Oven with Lid
- Soup Ladle
How to prepare New England Clam Chowder without Bacon:
For full instructions, see the recipe card below. But you will:
Homemade Clam Chowder Recipe FAQs:
How much is a portion?
This recipe makes about 8 cups of chowder. A typical serving is about 2 cups. Therefore, the nutritional calculation is based on a 2 cup serving.
How to store leftovers?
Store leftovers refrigerated in a covered air-tight container. Leftover chowder is good up to 4-days.
How to reheat leftovers?
Reheat leftovers in a small saucepan over medium-low heat until heated through and bubbling.
Side Dish Ideas | What to serve with Creamy Clam Chowder:
In New England, we serve clam chowder with small saltine “oyster” crackers, but this is also delicious served with homemade Clam cakes which are great for dunking into this creamy soup.
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New England Clam Chowder
- Dutch Oven with lid
- 2 tbsp Butter
- 1 cup Onion - , diced
- 2 tablespoons All-purpose flour - [See Note 1]
- 3 cups Clam juice
- 1 pound Potatoes - , peeled, diced into 1/2 inch cubes
- 2 cups Chopped clams
- 3 cups Whole Milk
- 1 tsp Salt - , to taste
- 1/2 tsp Ground black pepper - , to taste
- 1 tbsp Parsley. freshly chopped
- In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
- Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
- Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
- Add the potatoes and simmer until tender, about 10-15 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
- Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
- Serving Suggestions: Serve with our New England Clam Cakes.
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